Recipe Courtesy of Emily Gladhart

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Cook Time:

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6-7 cups unsifted flour
2 T. dry yeast
1 ¾ cup milk
½ cup water
3 T. butter
1 cup shredded sharp Cheddar cheese
2 T. sugar
1 T. salt
2 T. melted butter
1 t. caraway seed (or other herbs)

In large bowl of mixer combine 2 ¼ c. flour, and yeast.

Combine milk, water and 3 T. butter in saucepan.

Heat over over low heat util liquids are very warm. (The butter does not need to melt completely.)

Gradually add to dry ingredients and beat 2 minutes at medium speed scraping bowl occasionally.

Add 1 cup flour. Beat at high speed 2 minutes. Stir in cheese and enough additional flour to make stiff dough.

Turn out onto lightly floured board and add more flour as needed to keep from being sticky.

Knead until smooth and elastic, about 8-10 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 40 minutes.

Punch dough down. Divide dough in half.

For each loaf divide one half into 16 pieces.

Place 8 pieces in pan, brush with melted butter and sprinkle with ¼ t. caraway seed.

Place second layer of dough and repeat with butter and seeds. (Alternately, instead of 2 loaves use 10” tube pan)

Cover; let rise in warm place until double in bulk, about 45 minutes.

Bake at 375 F. about 40 minutes or until done. Remove from pan and cool on wire rack. Best served warm.